Flourless Chocolate Cake Raw Food Recipes

Steps:

• Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
• Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
• In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
• Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
• Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.

Steps:

• Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.
• Put the chocolate and butter in the top of a double boiler so it's over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it's all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
• With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture-gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature-if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
• Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil-don't tuck it down tightly, just lay the foil across the top of the pan.
• Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs-not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.
• Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil-don't panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.
• When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

Steps:

• Place walnuts and salt in a food processor and process until finely ground. Add the dates, cocoa and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
• Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries or top before serving, if desired. Cover with plastic wrap.
• Cake will keep for three days in the refrigerator or for several weeks in the freezer. Bring to room temperature before serving.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
• melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
• Remove bowl from heat and whisk in sugar.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa powder over chocolate and whisk until just combined.
• Pour batter into pan.
• Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
• cool cake in pan on a rack for 10 minutes, then remove side of pan.
• invert cake onto a plate and reinvert onto rack to cool completely.
• dust cake with cocoa powder before serving.

Steps:

• heat oven to 350°F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
• In a food processor, pulse almonds, sugar until finely ground. Set aside.
• In a glass bowl or measuring cup, combine chocolate chips and butter. Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.
• With the processor running, pour in chocolate mixture and process until combined. One at a time, add eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.
• Pour batter into prepared pan. Bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm, or at room temperature.

Steps:

• Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
• Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
• Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
• When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
• Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
• Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
• Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
• Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
• Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
• Cover and refrigerate overnight, or at least 8 hours.
• To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
• Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
• Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.